Egg Noodles

Egg tagliatelle from Eggerhof South Tyrol, golden yellow and al dente

Egg tagliatelle from Eggerhof South Tyrol are ribbons made from durum wheat semolina and fresh free-range eggs, produced in Aldein on the Reggelberg. The egg makes the dough supple and gives the broad ribbons their golden yellow color long before they ever hit the boiling water.

Egg tagliatelle are the broad ribbon noodles from Eggerhof South Tyrol made from durum wheat semolina and 30 percent fresh egg. Their surface holds onto hearty sauces, which is why they are traditionally served in the mountains with game and mushrooms, while maintaining a firm bite. The pack contains 310 grams.

Golden yellow ribbon noodles with a firm bite

When cooking, a warm aroma of egg and wheat rises, and the tagliatelle turn a rich golden yellow in the water.

The name tagliatelle comes from 'tagliare', the Italian word for cutting, accurately describing how a sheet of dough is transformed into wide ribbons.

They retain a firmer bite than industrially dried products because the semolina is coarsely ground and the egg keeps the dough elastic. The taste is mild and slightly nutty, with the sweetness that fresh egg provides, allowing the sauce to take center stage.

The noodles stay loose on the plate because the firm semolina absorbs water only slowly, helping them hold their shape.

With venison ragout, porcini mushrooms, and brown butter

Game, mushrooms, and melted butter with sage are the obvious partners because they bring a depth of flavor that the mild dough absorbs perfectly.

From the same producer, the Venison Ragout is a delicate pairing, while the Wild Boar Ragout offers something more robust; both are simmered in the same kitchen as the pasta itself. A sauce of tomato and sausage also finds plenty of hold on the broad surface, and a spoonful of cranberries on the side of the plate is a perfect accompaniment to game.

For a vegetarian option, top the hot ribbons with shaved mountain cheese and freshly grated nutmeg, adding a spoonful of cooking water to bind everything together. The full range of products from this kitchen can be found in the Pasta from Eggerhof South Tyrol collection.

Fresh egg instead of egg mass in the dough

Using fresh egg in pasta dough requires a specific license, as it must be refrigerated and processed quickly. Eggerhof is the first company in Italy to hold this, which is why the free-range eggs go straight into the semolina without any detours.

The fresher the egg, the more elastic the dough, and the better the noodle maintains its shape in boiling water. All the liquid in the dough comes from the egg itself, which binds the semolina more densely. The yolk also provides the color that gives these ribbons their rich yellow hue, and its fat content makes the surface silky.

Durum wheat contains more gluten than soft flour, which is why it is the top choice for pasta and what makes that signature 'al dente' bite possible in the first place.

Aldein is located at 1,200 meters; no other pasta producer in South Tyrol works at a higher altitude. The air there is cool and dry. This is an advantage during the drying process, as the dough releases its moisture slowly and does not crack.

A spoonful of pasta water binds the dish

Seven minutes in boiling salted water is enough; then remove the ribbons while they still have a noticeable bite. Before draining, reserve a spoonful of the pasta water and stir it into the sauce in the pan, and the pasta and sauce will bind into a silky whole. Stored in a cool, sealed place, the Eggerhof pack will keep for many months.